1 delicious Bangladesh Mutton Curry with Potatoes

1 delicious Bangladesh Mutton Curry with Potatoes

1 delicious Bangladesh Mutton Curry with Potatoes. Experience the irresistible taste of Bangladesh through a delectable mutton curry enhanced with sweet potatoes. This classic recipe blends succulent mutton chunks with the inherent sweetness of sweet potatoes, resulting in a delightful fusion of flavors. Seasoned expertly with a medley of aromatic spices, this curry delivers a flavorful and aromatic sensation that will captivate your palate. Whether paired with steamed rice or warm bread, Bangladesh mutton curry with sweet potatoes guarantees a culinary adventure celebrating the rich and varied cuisine of Bangladesh.

1 delicious Bangladesh Mutton Curry with Potatoes

1 delicious Bangladesh Mutton Curry with Potatoes. Bangladesh, known for its rich cultural heritage and culinary diversity, offers an unparalleled gastronomic adventure. Among its culinary treasures, Bangladesh mutton curry with potatoes shines as a dish epitomizing Bengali cuisine—a delightful fusion of spices, aromas, and flavors that enchant the palate and evoke nostalgic sentiments.
Originating from the fertile lands of Bangladesh, this dish, locally referred to as “mangshor jhol,” holds a revered place in Bengali culinary tradition. Passed down through generations, each family adds its own unique flair to the recipe, making it a cherished staple during festive gatherings and celebrations.
At the heart of Bangladeshi mutton curry with potatoes lies a meticulous selection of ingredients. Tender mutton pieces, locally sourced potatoes, and a blend of aromatic spices create a harmonious medley of flavors. Marinated in a spice blend including turmeric, cumin, coriander, and chili powder, the mutton is slowly cooked in a fragrant curry sauce infused with onions, garlic, ginger, and tomatoes. The addition of potatoes adds texture and richness, resulting in a deeply satisfying meal.
The aroma that emanates from this dish is irresistible, filling the air with the tantalizing scents of spices and slow-cooked meat. Each spoonful offers a burst of vibrant flavors, with the earthiness of the mutton complemented by the sweetness of the potatoes and the richness of the curry sauce. Traditionally served with steamed rice or freshly baked bread, Bangladesh mutton curry with potatoes promises a culinary journey that celebrates the essence of Bengali cuisine—a perfect blend of tradition, flavor, and hospitality.

  • 1 kg ‏mutton
  • 4 pieces of potato
  • 1/2 cup ‏Chopped onion
  • 1 teaspoon . each of ginger-garlic paste
  • 1 tsp. cumin powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. mace-nutmeg paate
  • 1 tsp. papaya paste
  • 1 tsp. turmeric powder
  • As required, roast spices powder (Cinnamon, cardamom & cumin)
  • 1/2 cup vegetable /soybean oil
  • To taste salt
  • 2 pieces of bay leaves
  • 4 pieces ‏of cloves
  • 1/2 tsp each ‏Cinnamon-cardamom powders
  1. Begin by cutting the meat into small pieces and ensuring it is washed and drained thoroughly.
  2. Wash and drain the potatoes, then season them with salt and a pinch of turmeric powder or saffron powder for coloring.
  3. Heat oil in a pan and proceed to deep fry the potatoes until they turn brown. Remove excess oil by straining the potatoes and setting them aside.
  4. In the same oil, add chopped onions, bay leaves, and cloves.
  5. Cook briefly to soften the onions without browning.
  6. Add garlic and ginger pastes and sauté briefly. Next, incorporate cumin powder, red chili powder, cinnamon powder, cardamom powder, and a bit of water.
  7. Cook until the spices release their aroma. Then add the meat pieces and mix well.
  8. No additional water is needed at this stage as the meat releases its own juices.
  9. Cook for 5 minutes.
  10. Once the spice mixture thickens and the oil separates, add the mace-nutmeg paste and papaya paste.
  11. Stir well, then pour in water and cover with a lid.
  12. Allow it to cook for 20 minutes.
  13. If the meat remains tough, add extra water and cook for an additional 5 minutes.
  14. When the water reduces by half, add turmeric powder and cook for 2 to 3 minutes.
  15. Adjust the water according to your desired gravy consistency.
  16. Add the potatoes and cook covered for 15 to 20 minutes.
  17. Once the gravy reaches the desired thickness, turn off the heat and sprinkle a mixture of roasted cardamom, cumin, and cinnamon powder.
  18. Serve warm with rice, roti, paratha, or naan bread.
Asian, Breakfast, Dinner, Lunch, Main Course

AboutOluwaseun Oniyitan

I am Oluwaseun Oniyitan Food Blogger. Based in Nigeria, it embodies the fusion of creativity and culinary arts. Known as an author and writer, Oluwaseun pushes her traditional boundaries with her skills. But where Oluwaseun really shines is in the area of ​​food blogging. Driven by an insatiable passion for exploring new recipes, Oluwaseun embarked on a journey to share the joy of cooking with the world.

As a dedicated food blogger, Oluwaseun strives to simplify the dining experience for lovers around the world. Oluwaseun's blog serves as a culinary haven that caters to both beginners and experienced chefs through carefully crafted articles and easy-to-follow instructions. From traditional Nigerian dishes to flavors from around the world, Oluwaseun's recipes reflect a diverse tapestry of culinary influences, united by a shared love of food and community.

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!